Keto Granola
Crunchy low-carb granola with nuts, seeds, and sugar-free chocolate chips. Perfect keto breakfast with only 4-5 net carbs per serving.
Ingredients
- 1 cup raw whole almonds
- 1 cup chopped pecans roughly chopped, not too fine
- ½ cup chopped walnuts fresh walnuts taste best
- ¼ cup chia seeds black or white both work
- ¼ cup pumpkin seeds raw, unsalted preferred
- ¼ cup shelled sunflower seeds raw variety
- ¼ cup low carb brown sugar substitute erythritol or monk fruit blend
- 1 teaspoon cinnamon ground cinnamon for even distribution
- 2 tablespoons sugar free honey liquid sweetener works best
- 1 teaspoon vanilla extract pure vanilla recommended
- 2 tablespoons melted coconut oil liquid at room temperature
- ¼ cup Lily's baking chips sugar-free chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or silicone baking mat.
- In a large mixing bowl, add the raw whole almonds and chopped pecans. These form the foundation of your granola.
- Add chopped walnuts, chia seeds, pumpkin seeds, and sunflower seeds to the bowl. Sprinkle in the low carb brown sugar substitute and cinnamon. Toss everything together until evenly distributed.
- In a separate small bowl, whisk together sugar-free honey, vanilla extract, and melted coconut oil.
- Pour the wet mixture over the nut and seed combination. Stir thoroughly until every piece is well-coated. The mixture should feel slightly sticky and hold together when pressed.
- Transfer the granola mixture to your prepared baking sheet. Spread it into an even layer, making sure it's not too thick. Bake for 30 minutes, stirring once halfway through.
- Remove from oven and let cool completely to room temperature. Once cooled, break apart any large clumps and stir in the sugar-free chocolate chips.
Notes
Store in airtight container in refrigerator for up to 1 week
Can be frozen for up to 3 months
Keep oven temperature at exactly 350°F to prevent burning
Only stir once during baking for proper clustering
Add chocolate chips only after cooling to prevent melting
Recipe doubles or triples easily for meal prep
Net carbs: approximately 4-5g per serving
Can substitute nuts with different varieties while keeping total quantity the same
Can be frozen for up to 3 months
Keep oven temperature at exactly 350°F to prevent burning
Only stir once during baking for proper clustering
Add chocolate chips only after cooling to prevent melting
Recipe doubles or triples easily for meal prep
Net carbs: approximately 4-5g per serving
Can substitute nuts with different varieties while keeping total quantity the same
